Preheat oven to 325°F (163°C). Grease and flour your bundt pan very thoroughly.

Cream the butter and sugar together for about 4–5 minutes until pale and fluffy.

Beat in eggs, one at a time, making sure each is fully incorporated before adding the next.

In a separate bowl, whisk flour, baking powder, baking soda, and salt.

Alternate adding the dry ingredients and buttermilk to the creamed mixture, beginning and ending with the dry mix.

Stir in vanilla extract just until combined.

Pour batter evenly into prepared bundt pan. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.

While the cake bakes, combine sugar, butter, and water in a small saucepan over medium heat. Stir until the butter melts and sugar dissolves (do not boil). Remove from heat, stir in vanilla and salt.

When the cake comes out of the oven, use a skewer or fork to poke holes all over. Slowly pour the warm butter sauce over the cake so it seeps into the crumb. Let rest for 10–15 minutes before inverting onto a serving plate.

In a small saucepan, melt butter over medium heat. Stir in brown sugar and cream. Bring to a gentle boil, cooking for 2–3 minutes until smooth and slightly thickened. Remove from heat, stir in salt and vanilla. Let cool slightly before drizzling over cooled cake.